Growing up, I always had a love-hate relationship with Brussels sprouts.
As a child, I was never really a fan, but as an adult, I’ve been on a mission to learn to love the foods I once rejected.
One by one, I’ve conquered my fears, and my list of food foes has dwindled to a very small number.
It wasn’t until I encountered this mouth-watering combination of Brussels sprouts, red cabbage, and bacon that I knew I’d struck gold.
Brussels sprouts are believed to have originated in ancient Rome and later became popular in Belgium. On the other hand, red cabbage has been a staple of European cuisine for centuries. This recipe combines these two vibrant vegetables to create a symphony of flavors that will win over even the most skeptical palate.
Why You Will Love This Recipe
- Colorful and visually appealing: The combination of green Brussels sprouts and purple-red cabbage makes this dish a feast for the eyes.
- A healthy, flavorful side dish: Packed with vitamins, minerals, and fiber, this dish is as nutritious as it is delicious.
- Bacon makes everything better: The savory, smoky bacon adds depth and richness to the dish, making it incredibly satisfying.
- Make sure to cook the bacon and onions until they’re just starting to brown and crisp before adding the vegetables. This will ensure that the bacon is cooked evenly throughout the dish.
- Adjust the seasoning to your taste – feel free to add more or less salt, pepper, nutmeg, and garlic powder as needed.
- If you prefer your vegetables with a bit of crunch, reduce the cooking time slightly.
This delicious side dish pairs wonderfully with roasted meats like chicken, pork, or beef. It’s also a fantastic addition to your holiday table.
For a lighter meal, serve it alongside a simple green salad and some crusty bread.
- If you’re vegetarian or looking to cut down on meat, you can replace the bacon with a plant-based alternative or simply omit it entirely. In this case, use olive oil to cook the onions.
- Swap out the nutmeg for a pinch of ground allspice or cinnamon for a slightly different flavor profile.
- Large skillet
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
Q: Can I use green cabbage instead of red cabbage?
A: Yes, green cabbage can be used as a substitute for the red cabbage, but keep in mind that the dish will have a slightly different color and flavor.
Brussel Sprouts & Red Cabbage with Bacon
- 1 lb bacon, diced
- 1 onion, diced
- 1 small head red cabbage, cut in half and thinly sliced
- 1 lb brussel sprouts, quartered
- 1 1/2 tsp salt, more or less to taste
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp garlic powder
- Place the bacon and diced onions in a large skillet and cook over medium high heat until it begins to brown and crisp. Add the sliced red cabbage and quartered brussel sprouts. Cook for 12-15 minutes, stirring frequently, until bacon is crisp and veggies are cooked through. (The cabbage will wilt and the brussel sprouts will begin to caramelize on the cut sides.) Season with salt, pepper, nutmeg and garlic powder. Serve and enjoy!